Thai inspired Fresh Corn Curry

It’s a good idea to have something up your sleeve that you can cook quickly, and simply, for a quick midweek supper: that’s instantly comforting but spirited enough to make one feel uplifted rather than stultified by eating it. This is that something.

Yes, you do need to hunt down the fabulously flavoured ingredients. But the good news is, most of them keep: kaffir lime leaves, galangal, chillies and lemongrass in the deep-freeze; corn and beans in the fridge; the coconut milk and jaggery in the cupboard. I always make a large batch of the paste since it freezes incredibly well.

Yes, the flavours are mostly Thai but if authenticity is your concern, I’m afraid you’ll be disappointed. And if these infractions do not offend, cook on.

What you will need – (for 2-3 servings)

For the curry paste –

  • Fresh Lemongrass – 1 stalk
  • Bird’s eye chillies – 3-5
  • Red onion – 1 medium, chopped
  • Garlic cloves – 7-8
  • Galangal – 1 large piece, about 2 inch, thinly sliced (or ginger)
  • Fresh Cilantro – 3/4 cup, roughly chopped
  • Lemon juice – 3 tablespoons
  • Kaffir Lime leaves – 2, stems removed
  • Jaggery Powder – 1 tablespoon
  • Salt and pepper to taste

For the curry –

  • Curry Paste (from above)
  • Peanut or vegetable oil – 2 tablespoons
  • Fresh Corn – 1 cup, cooked
  • Green Beans – 1 cup
  • Cherry Tomatoes – 15-20
  • Coconut Milk – 400 ml
  • Fresh Basil and Baked Lotus stem chips for garnish (optional)
Method –
  1. Bung all the curry paste ingredients into a blender and blitz to make a smooth paste.
  2. On medium flame, heat 2 tbsp oil in a pan. Add in the curry paste, sauté for 3-4 mins. It should go from bright green to a dull dark green.
  3. Now pour in the coconut milk and stir well.
  4. Add in the vegetables and simmer for 10 mins. Taste and adjust seasoning if needed.
  5. Garnish with fresh basil leaves and serve alongside steamed rice or cooked millets.

Storage notes –

Store covered in the fridge for 2 days. The curry gets thicker the longer it stays in the fridge.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram. Use #theslowkitchen on your posts!

Curry in a Hurry

I have a rather indelicate lack of faith in Indian food; I worry all too deftly whether it’s going to be too spicy, eye-wateringly so or too time-consuming. This, which I call my Curry in a Hurry, is the easiest thing to make; it’s warm and comforting especially when all I’ve done is a bit of chopping and some light stirring. And somehow, it always surprises me. Not in the cooking, so much as in the eating: I can’t believe how perfect a marriage of rich creaminess of the coconut and full-throttle sharpness of lemon this is. ⁣⁣

It’s also a great way of making sure the odd handful of beans or other vegetable fragments can be eaten up when none of them individually can offer a meal in themselves. You can vary the vegetables according to what you have or add chicken, prawns, or whatever else you like. Yes, I’ve been bold with the amount of lemon juice here but the curry really does need it. ⁣⁣

And for what it’s worth, I sometimes thin it down with a little bit of water; it really depends on whether I feel like eating out of a deep bowl, soupily, or a shallow one. ⁣

What you will need – (for 2-3 servings)
  • Vegetables of choice – 3 cups, chopped
  • Olive or vegetable oil – 2 tablespoon, divided
  • Black mustard seeds – 1 teaspoon
  • Cumin seeds – 1 teaspoon
  • Fresh ginger – 1 large thumb, finely chopped (about 1 tbsp)
  • Curry Leaves – 2 sprigs
  • Turmeric powder – 1 teaspoon
  • Red chilli powder – 1 teaspoon (optional)
  • Coconut milk – 400 ml
  • Lemon juice – 1/4 cup
  • Fresh green chilli – 2, slit lengthwise
  • Salt to taste
Method –
  1. On medium flame, heat 1 tbsp oil in a pan, lightly sauté the vegetables and transfer to a bowl.
  2. Then, in the same pan, add remaining oil, add the mustard and cumin seeds.
  3. When the mustard starts to splutter, add finely chopped ginger. Give it a stir to keep it from burning.
  4. Once it’s fragrant and the ginger begins to brown around the edges ever so slightly, throw in the curry leaves, turmeric and red chilli powder. Sauté for 1 minute for the turmeric powder to lose its raw smell.
  5. Now pour in the coconut milk and lemon juice, season with salt and add the slit green chillies.
  6. Bring it to a gentle boil. Stir in the sautéed vegetables and serve alongside rice or noodles or bread.

Storage notes –

Store covered in the fridge for 2-3 days. The curry gets thicker the longer it stays in the fridge.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram. Use #theslowkitchen on your posts!